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Saag With Toor Dhal

Madhuri.Dixit's picture
  Fresh spinach leaves 1 Pound, blanched and roughly chopped (500 Grams)
  Toor daal 2 Ounce (50 Grams)
  Corn oil 4 Tablespoon
  Canned tomatoes 14 Ounce (1 Can Of 425 Grams)
  Ginger paste 1 Teaspoon
  Garlic paste 1 Teaspoon
  Ground coriander 1 1⁄2 Teaspoon
  Ground cumin 1 Teaspoon
  Chili powder 1 Teaspoon
  Lemon juice 2 Tablespoon
  Red chilies 2 , chopped
  Chopped fresh coriander 2 Tablespoon

Blanch the spinach in boiling water for about 3 minutes.
Drain and squeeze out any excess liquid and set aside.
Wash the toor dhaal and cook in lightly salted boiling water until soft but not mushy.
Drain and set aside.
Heat the oil in a karahi or a deep frying pan over a low heat and while it is heating mix the tomatoes and their juice, ginger, gartic, coriander, ground cumin, chilli powder and lemon juice together in a bowl.
Pour the mixture into the oil and fry for at least 5-7 minutes.
Once the sauce has thickened add the spinach and cook, stirring occasionally, for 5-7 minutes.
Pour in the toor dhaal, the red chillies and fresh coriander.
Serve hot with rice or chapatis.

Recipe Summary

Difficulty Level: 
Preparation Time: 
40 Minutes
Cook Time: 
25 Minutes
Ready In: 
65 Minutes

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